Prep 8 hrs
Cook 1 hr 10 mins
this is an old favorite, brought from the Quaker City. The original directions called for cooking the tripe the day before. Nowadays, the tripe could be easily cooked overnight in the slow cooker. From the Pennsylvania Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 lbs honeycomb tripe, well cleaned
- 2 lbs tripe, well cleaned
- 1 veal shank
- 1 large onion, peeled and chopped
- 1 bay leaf
- 4 medium potatoes, peeled and chopped
- 1 bunch pot herbs (pot herbs are assorted cooking herbs of your choice, much like bouquet garni -- parsley, chives, ros)
- cayenne pepper, to taste
- 1 tablespoon parsley, chopped
- 1 cup suet or 1 cup lard, finely chopped
- 2 cups flour, sifted
- 1⁄4 teaspoon salt
- water, enough to make a stiff dough
- Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
- Drain and cool.
- Cut into 1/2-inch pieces.
- Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
- Remove meat from bones and cut into small pieces.
- Strain broth and return to kettle.
- Add onion and bay leaf; simmer about an hour.
- While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
- Add peeled and cubed potatoes with the pot herbs.
- Add meat and cooked tripe; season with salt and cayenne to taste.
- Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
- Cook for about ten minutes, add chopped parsley and serve at once.